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The Boat Shed Kitchen

Grilled Shrimp – Pineapple – Coconut Rice

This Grilled Shrimp and Pineapple with Coconut Rice is a tropical-inspired dish that’s light, flavorful, and perfect for summer dinners. Juicy shrimp, sweet pineapple, and fluffy coconut rice come together in a beautiful balance of sweet and savory.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • Sweet Baby Ray’s Honey Teriyaki Marinade
  • 1 lb fresh pineapple cut into 1-inch chunks
For the Coconut Rice:
  • 1 cup long-grain rice uncooked
  • 1 cup coconut milk
  • 1 cup water
  • optional chopped cilantro for garnish

Method
 

  1. Marinate shrimp in teriyaki sauce for 30 minutes.
  2. Cook coconut rice: combine rice, coconut milk, and water.
  3. Bring to boil, then simmer covered 15–20 minutes.
  4. Preheat grill to medium-high. Clean and oil grates.
  5. Thread shrimp and pineapple onto skewers.
  6. Grill 3–4 minutes per side, brushing shrimp with more teriyaki sauce.
  7. Serve skewers over coconut rice with cilantro garnish.
  8. See full steps with tips & photos → https://theboatshedcafe.com/grilled-shrimp-pineapple-coconut-rice/

Notes

  • Use metal skewers or soak wooden skewers in water for 30 minutes before grilling.
  • Swap pineapple with mango for another fruity twist.
  • For extra flavor, stir lime zest into the coconut rice.